1 lb. spaghetti
2 tbsp. sesame oil
3 to 4 c. cooked turkey cut into 1/2 inch cubes
1 bunch green onions with tops, sliced
1 med. cucumber, unpeeled and cut into thin strips
4 oz. sliced water chestnuts
1/3 c. chopped fresh cilantro or coriander

2 tbsp. sesame oil
2 tbsp. vegetable oil
1/3 c. soy sauce
3 tbsp. Chinese rice vinegar
1/2 tsp. hot chili oil
3 tbsp. minced fresh ginger
2 tbsp. sugar
1/3 c. dry sherry
1 tsp. salt

Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions. Pour it into a colander, drain and rinse with cold water, separating the strands with your hands while rinsing. Drain the spaghetti well, place in a large bowl and toss with 2 tablespoons sesame oil. Stir in the turkey, onions, cucumber, water chestnuts and cilantro.

To make the dressing, whisk all ingredients in a small bowl. Pour the dressing over the pasta and toss well. Cover and marinate several hours at room temperature, tossing occasionally.

NOTE: The salad may be refrigerated, covered, up to 3 days Bring to room temperature before serving. Makes 6 main dish servings.